Apricots
$5.99per item
The season's shortest window. Small, velvety, and blushed orange — apricots show up for a few weeks and then they're gone.
Flavor: More floral than sweet, with a bright almond-tinged tartness that deepens as they ripen. Dense, less juicy than a peach — fragrant enough that you'll smell them before you taste them.
In the kitchen: Halve, pit, and eat as is. They're at their best cooked: roast with honey and thyme, tuck into a tart or clafoutis, or simmer down into jam — apricots hold their acidity, so the preserves never turn cloying. Pairs well with lamb, almonds, and soft cheese.
Storage: Ripen at room temperature until fragrant and slightly soft, then refrigerate. Best within a few days.
Flavor: More floral than sweet, with a bright almond-tinged tartness that deepens as they ripen. Dense, less juicy than a peach — fragrant enough that you'll smell them before you taste them.
In the kitchen: Halve, pit, and eat as is. They're at their best cooked: roast with honey and thyme, tuck into a tart or clafoutis, or simmer down into jam — apricots hold their acidity, so the preserves never turn cloying. Pairs well with lamb, almonds, and soft cheese.
Storage: Ripen at room temperature until fragrant and slightly soft, then refrigerate. Best within a few days.
